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Whipped Feta with Beetroot, Dill & Pistachios

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad

Ingredients
  

  • 3 small or 2 medium beetroots
  • Sea salt to taste
  • 140 g 5 oz feta cheese
  • 100 g 3.5 oz Greek yogurt
  • Juice of ¼ lemon
  • 1 tablespoon red wine vinegar
  • ½ tablespoon date molasses or honey
  • ½ tablespoon extra virgin olive oil plus extra for drizzling
  • A small handful of roasted pistachios roughly chopped
  • A small handful of fresh dill chopped
  • Freshly ground black pepper to taste

Instructions
 

  • Step 1: Cook the Beetroot
  • Halve the beetroot and place them in a pan of boiling salted water.
  • Cook until tender, about 20 minutes. Drain and set aside to cool enough to handle.
  • Step 2: Prepare the Whipped Feta
  • In a blender or small food processor, combine the feta, Greek yogurt, and lemon juice.
  • Blend until smooth and creamy. Set aside.
  • Step 3: Make the Beetroot Dressing
  • In a small bowl, whisk together the red wine vinegar, date molasses (or honey), and olive oil. Set aside.
  • Step 4: Prepare the Beetroot for Serving
  • Once the beetroot is cool, peel and cut into small cubes.
  • Toss the beetroot cubes in the dressing and let stand for 5 minutes to absorb the flavors.
  • Step 5: Assemble the Dish
  • Swirl the whipped feta across a serving plate using the back of a spoon.
  • Pile the dressed beetroot on top of the whipped feta, leaving any excess dressing behind.
  • Sprinkle the chopped pistachios and dill over the beetroot.
  • Drizzle with extra olive oil and season with freshly